Greek Meatball Pita Sandwiches

July 15, 2021

These easy Greek Meatball Pita Sandwiches are packed with crisp cucumbers, onions, spinach, cherry tomatoes, flavorful meatballs, and finished with a drizzle of tzatziki and fresh oregano! 

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Every once in a while, the Joey Tribbiani in me really wants a sandwich. And just like Joey, when the craving hits, I want a sandwich in my hands fast!  So when I recently got a craving for a Greek style pita sandwich, I was happy that I had Hungryroot ingredients on hand.  I can make the dishes I want within minutes using their easy-to-prepare food.

I had some of Hungryroot’s Grass-Fed Meatballs in the freezer, a package of their Whole Grain Pita Pockets, cherry tomatoes, baby spinach, and some cucumbers and red onions to use.  All the makings I needed to put a delicious Greek style sandwich together!

Assembling this sandwich is super easy!  The only thing that needs to be warmed up is the meatballs.  They’re already cooked, so it just takes a few minutes.  I slice them in half so they can be tucked into the pita bread nicely.  After they’re warmed up, I like to let them cool slightly so they’re not piping hot inside my sandwich.  Then, I can start tucking the rest of the ingredients inside my pita pocket.

Greek Meatball Pita Sandwiches

Most Greek dishes are made with fresh herbs and vegetables.  So I took that as inspiration for my sandwich.  A sandwich should be simple with layers of flavors that compliment each other.  And I think this Greek pita sandwich accomplishes just that!

I used about half a package of meatballs to make two sandwiches.  I cut the meatballs in half.  Then, I heated some olive oil in a skillet and warmed the meatballs until they were golden brown.  Once the meatballs were warmed through, I took them off the heat and allowed them to cool slightly before filling the pitas.

Then, I sliced two pita pockets open and added a small handful of baby spinach into each pocket, followed by the cherry tomatoes, onion, cucumber, and meatballs.

Before serving the sandwiches, I finished them with a drizzle of tzatziki (I used Kite Hill Plant Based Tzatziki Dip) and a sprinkle of fresh oregano from our garden.

Greek Meatball Pita Sandwiches

Yield: 2

Greek Meatball Pita Sandwiches


  • 1 tbsp. olive oil
  • 6 Grass-Fed Beef Meatballs, or Cooked + Seasoned Turkey Meatballs, sliced in half
  • 2 Whole Grain Pita Pockets
  • Small handful baby spinach
  • 6 cherry tomatoes, halved
  • 6 thin slices red onion
  • 6 thin slices cucumber
  • 2 tbsp. tzatziki sauce
  • Optional: fresh oregano


  1. Heat olive oil in skillet over med-high.
  2. Add the meatballs to the skillet and cook for about 5 minutes, turning occasionally, until they're warmed through and golden brown on the outside. Then, remove from heat and set aside.
  3. Slice the pita pockets open. Add a small handful of baby spinach to each pita.
  4. Then, add the cherry tomatoes, onion, cucumber, meatballs.
  5. Finish each pita with a drizzle of tzatziki sauce, about a tablespoon per pita.
  6. Sprinkle fresh oregano on top of each pita, if desired, and serve.
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This may not be a Joey approved meatball sub (although that would be pretty easy to do with Hungryroot ingredients, too), but this Greek inspired pita pocket is a fast and delicious way to satisfy your sandwich craving!

Make this Mediterranean Meatball Pita Sandwiches recipe with Hungryroot!

Grab the ingredients to make this recipe and more with Hungryroot! Use my code LAVIDA30 at checkout to score 30% off your first two deliveries + get a freebie for life! You can choose from a free veggie, cookie dough, or pasta for the length of your subscription!

Did you make this Mediterranean Meatball Pita Sandwiches recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!


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